Mushrooms are the only significant vegan source of vitamin D. Vitamin D also is the only vitamin that acts like a hormone and has been investigated as a factor in hormone signaling and function for both male and female fertility.
Vg - GF - SF - HD (vegan, gluten-free, soy-free, high-vitamin D)
12 very large white mushrooms
1 zucchini/courgette (about 150 g)
2 Tbsp. /30 ml olive oil
1 tsp./5 ml dried thyme, crushed
Sea salt to taste
Ground red pepper to taste
3 Tbsp. gluten-free panko*
2 oz. / 60 g Asiago cheese, finely grated or crumbled
Freshly grated Parmigiano-Reggiano cheese
4 ripe sweet cherry tomatoes, sliced crosswise into thirds (total = 12 slices (eat the ends!)
1. Line a baking sheet with foil; brush with olive oil. Preheat oven to 375°F/190°C.
2. Remove stems from mushrooms; set caps aside and finely chop stems. Grate zucchini; set aside.
3. Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms with thyme, salt and pepper until mushrooms are quite soft. Add grated zucchini and herbs; cook and stir until zucchini is well cooked through.
4. Stir in breadcrumbs and finely grated Asiago cheese. Fill each mushroom cap with filling; top with freshly grated Parmigiano-Reggiano cheese and a tomato circle.
5. Arrange stuffed mushroom caps on oiled, lined baking sheet. Bake 30 minutes. Remove from oven; set aside 5-10 minutes before serving.
Makes 4-6 servings.
* You may toast stale gluten-free bread and crumble into breadcrumbs as a substitute for panko